While I wouldn’t go as far as to say that spaghetti squash can replace pasta that doesn’t mean I don’t enjoy it. Its neutral flavor and appetizing texture make it a palatable, low calorie, base for whatever flavors you fancy. This recipe, inspired by a classical Italian pasta sauce, is a good side dish for grilled meats or chicken.
Solar Spaghetti Squash Puttanesca
1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded
1 pound tomatoes, finely diced
1/2 cup packed fresh basil leaves, shredded
2 tablespoons red-wine vinegar
2 tablespoons capers
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Set Sun Oven out to preheat.
Place squash halves in a baking dish (can be cut into smaller pieces to fit) . Add 1 cup water to the pan, cover and bake in Sun Oven until soft, 1 1/2 to 2 hours. Prepare sauce while the squash is cooking. In a medium bowl, combine the tomatoes, basil, vinegar, capers, olive oil, garlic, salt, and red pepper. Cover and set aside. Let the squash cool slightly then scrape the pulp into a large serving bowl. Spoon the sauce with its juices over the squash, toss to combine and serve.
Makes 4 to 6 servings.